Bread-And-Butter Pudding With Whiskey Sauce

6
Servings
20m
Prep Time
55m
Cook Time
1h 15m
Ready In


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Original recipe yields 6 servings
OK
  • FOR PUDDING
  • FOR WHISKEY SAUCE

Nutritional

  • Serving Size: 1 (382.9 g)
  • Calories 907.8
  • Total Fat - 52.4 g
  • Saturated Fat - 25.2 g
  • Cholesterol - 1059.1 mg
  • Sodium - 692.7 mg
  • Total Carbohydrate - 79.6 g
  • Dietary Fiber - 2.5 g
  • Sugars - 41.7 g
  • Protein - 27.5 g
  • Calcium - 464.6 mg
  • Iron - 5.7 mg
  • Vitamin C - 2.4 mg
  • Thiamin - 0.6 mg

Step 1

Preheat oven to 350°F.

Step 2

Soak sultanas in hot water for 10 minutes, then drain.

Step 3

Butter the bread.

Step 4

Remove crusts and cut into triangles.

Step 5

Arrange in a greased deep casserole dish along with raisins.

Step 6

In a saucepan, bring the milk, cream, vanilla bean and sugar to just below a boil.

Step 7

Remove the vanilla bean.

Step 8

Add milk mixture to the eggs.

Step 9

Through a strainer, pour the egg-and-milk mixture onto the bread.Leave to soak.

Step 10

Cover with aluminum foil and cook in a water bath in preheated oven, approximately 55 minutes. Remove foil and bake 5 more minutes to allow top to crisp.

Step 11

To make the whiskey sauce: Boil the milk, then remove from heat.

Step 12

In a separate saucepan, mix the sugar and egg yolks.

Step 13

Add egg mixture to milk and return to heat.

Step 14

Cook gently over low heat, stirring constantly, until sauce thickens slightly.

Step 15

Stir in whiskey.

Step 16

Serve warm.

Tips & Variations


No special items needed.

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